Albariño 1411 Pazo Rubianes
After a cold maceration of all the grapes, for the elaboration of this wine we only use the tear must from the macerator’s bleeding.
Fermentation at low temperature (below 16.5 ºC) for a period of 5 weeks, after which the wine is transferred to 1500 L tanks, exclusively designed for this wine, where it is aged on its lees for 6 months.
At the end of this process, the lees are removed and the wine remains in the same tank until it is bottled prior to the following year’s harvest.
